Cake Instructions

• Grease your pan all over so the cake won't stick once it’s done. You want a 9-inch round pan that fits nicely inside your pressure cooker.
• In a big bowl, whisk your yogurt, sugar, oil, eggs, and vanilla extract until the mix is smooth and kinda glossy. This step is key for a nice blended batter.
• In a separate bowl, mix flour, baking powder, and salt so those dry ingredients are ready to jump in.
• Slowly add the dry mix to your wet bowl and stir just until it’s combined. Don’t overdo it or your cake won’t be tender as it should.
• Fold in those beautiful diced peaches and blueberries carefully. You wanna keep some fruit chunks intact for that juicy burst.
• Pour your batter in the greased pan and smooth the top out with a spatula or back of a spoon.
• Set up your pressure cooker by adding about a cup of water in the base, then put a trivet inside. Lower your cake pan onto the trivet so it’s not touching the water directly.
• Lock that lid down, make sure the sealing ring is in place and valve set to sealing. Cook on high pressure for about 30 minutes. You’ll hear the valve hiss when it gets up to pressure.
• When done, do a quick release by moving the valve carefully to vent steam. Wait for the float valve to drop before opening the lid.
• Let your cake cool for a bit in the pan before removing to a wire rack. This avoids the cake falling apart. After cool, slice and get ready for yum.